Zuppa di Lenticchie with Salame and Crostini

1. 1

   Wash and drain lentils and pick through for pebbles.

2. 2

   In a 3 quart saucepan, heat oil until smoking.

3. 3

   Add onions, sliced garlic and sage.

4. 4

   Cook until softened but not brown, about 6 to 8 minutes.

5. 5

   Add lentils and chicken stock.

6. 6

   Add water to 1 inch over lentils and bring to a boil.

7. 7

   Lower heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding water.

8. 8

   Season with salt and pepper to taste.

9. 9

   Ladle into bowls and lay slices of salami in center.

10. 10

    Grill bread and rub each slice with a garlic clove.

11. 11

    Place the garlic bread over salami.

12. 12

    Drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.